16" Pepperoni Pizza Recipe - Gozney . Dome

16" Pepperoni Pizza

What to know?

  • 360 degrees
  • Easy
  • Pizza
  • 2-4
  • 2 hrs 5 mins

The Gozney Dome is perfect for baking BIG pizzas - just like you’d see people sharing after a big baseball win in an 80’s film!

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This New York style dough recipe is easy to work with and brilliant topped with anything (but especially with pepperoni and spicy tomato sauce).

1. For the dough; 

- Put the water in the bowl of a mixer and dissolve the yeast with your fingers. Add the dough hook attachment and begin mixing on the lowest speed.

- Mix the flour and salt together in a separate bowl and gradually add to the mixer. Once all the flour is added continue to mix for 3-4 minutes. Turn the mixer off, add the olive oil to the bowl and leave the dough to rest for 10minutes.

- Give the dough a final mix of 1-2 minutes to incorporate the oil before transferring the dough to a workbench. Cover with a bowl and leave to rest for 1 hour.

- Brush the bench lightly with olive oil before dividing the dough into 13 ½oz (375g) pieces and placing them on the oiled surface. Shape each piece into a dough ball, transfer the dough balls to an airtight tray or container and leave in the fridge for 24 hours.

2. For the tomato sauce; 

- Over a medium-low heat, melt the oil and butter in a saucepan with some salt before adding the sliced garlic, oregano and chilli flakes. Stir regularly for a couple of minutes making sure the garlic doesn’t colour at all.

- Add the red onion, basil sprigs and split chillies to the pan and continue to stir and cook for a further 2-3 minutes before adding the tomatoes.

- Bring to a simmer, check the seasoning and leave to blip away for around 2 hours, stirring now and again to make sure it isn’t catching on the bottom of the pan.

- Remove the chillies, onion and basil sprigs and discard. The sauce can be chilled and kept in the fridge for 3 days.

3. For cooking the pizza; 

- Allow your dough balls to sit at room temperature for around 1-2 hours before opening them into pizzas (it’s important to give the gluten time to relax but how long this takes will depend on how hot or cold the environment is).

- Fire up the Gozney Dome using the gas burner until you reach 735f (390c).

- Toss the dough ball into a 50/50 mix of flour and semolina before opening into a pizza base. Spoon on a good ladle of tomato sauce, sprinkle over the cheese and top with the pepperoni before sliding onto a peel and launching into Dome.

- Bake for around 4-5 minutes rotating regularly.

- Slice and serve!